Zucchini Pancakes

Ingredients

Zucchini 2 cups

Potatoes 1/2 cup

Egg 1

Parsley 1 tbsp

Lemon zest 1 tsp

Breadcrumbs 1 pinch

Sweet butter 1 tbsp

Sour cream

Grate the zucchini and potatoes using the coarsest grater. Let them sit in a colander for at least 30 minutes to drain off all the liquid, which will make them stick better. Season generously with salt.

In a bowl, whisk the eggs, finely chopped parsley, and lemon zest. Add a pinch of salt and pepper to taste. Press the zucchini and potato mixture into a towel to remove excess moisture.

Add a pinch of breadcrumbs. Combine the zucchini and potato mixture with the egg mixture. Stir well and cover.

Heat a shallow frying pan over medium heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter adds a unique flavor to the pancakes.

Fry the pancakes until golden brown on each side. Serve the zucchini pancakes hot, with a dollop of sour cream or yogurt.

Enjoy!